Todd English GreenPan Green+Life with Thermolon Healthy Summer 10-piece Cook Set

• Todd English GreenPan Green+Life with Thermolon Healthy Summer 10-piece Cook Set
• *GET IT FAST! - ST. PETE BEACH MUSIC - AUTHORIZED RESELLER*

These are pretty pans, heavy-sided and they look well-made. The pieces are the basics; two pots with lids, one straight-sided 2 qt and one slant-sided 1.5 qt, and three skillets, 10", 8" and 7" which are what you probably are going to use the most. And also some non-stick friendly tools.

However, after a few months of using the largest skillet, which is my go-to pan for most cooking, it has lost the ability to remain non-stick. If you don't use a lot of oil or butter, the bottom will stick. Then you are faced with the dilemma on how to clean out the stuck food--and if you don't do it gently, the pan will continue to deteriorate.

There is a lot to like about these pans, but I am not completely confident of the durability of this particular green coating (non-pfe, pfoa.) Perhaps this version has a poorer quality coating than some others.

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Purchased three sets and both of the frying pans always stick, contacted HSN for help and they referred me to the manufacture, another run around save your money dont buy, trying to find out what went wrong so I can tell my sister and son what not to do but this was a MAJOR waste of money. How sad there was no attempt to resolve this situation prior to the review being posted.....

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I purchased the Todd english green pan square grill pan and from day one it definitely did not perform as a non-stick pan. I have to really scrub it to get it clean. Very disappointing. No more Todd English non-stick pans.

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I purchased a similar Green-Life set at Walmart several months ago (for about $50, with slightly different pan sizes). Because I had read other reviews of other similar pans, I was very careful to NEVER use a green scrubby pad on them... and they have lasted beautifully and are amazingly non-stick.

I even accidentally burned up a pan of beans -I mean the beans turned to CRUSTY black carbon and the smoke poured until the smoke detector screamed -reminding me that I was cooking. I was really angry at myself, and put the smoking pan outside to calm the screeching smoke alarm. I didn't bother to bring the pan in for several days, assuming that I had killed it.

But, when I finally looked at it, I was amazed to find that the hard lump of 'blackened beans' pulled out in one piece, and the pan is fine! I especially love the (smallish) stock pot -came on here today to see if I could find a Green-Life stock pot a little larger, and a 3 quart saucepan. (The set I have comes with a very small saucepan and the (maybe 6 qt ?) stock pot... a little too small and a little too large for most of the cooking I do (just for 2 people).

This set offered here looks like it contains 2 larger saucepans -and I am excited to get more of the frying pans, which I use daily.

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Statistics says that nonstick pans have a five year shelf life. This must be true as I have had a set that I purchased in 2007. Sadly, they are now breaking down. Everything sticks, they are hard to clean, and always look dirty. I am so sad by this as I loved them and they really were a good buy. It says a lifetime warranty, but where to send them in for a warranty replacement?

Microhearth Cookware Set (Everyday Pan Combo & Grill Pan) for Microwave Oven, Red

very pleased with these, they block the microwaves, but heat the metal to cook traditionally, so we can have crispy taters quick!

Ordered this for my wife, and she has had so much fun with this. Now if needed she can get dinner ready in no time. With both of us working it comes in handy when our kid is super hungry when we get home. We have used it to cook fish, chicken nuggets, shrimp,, and French fries.

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Brinkmann Metal Meat Hook

I had seen these used by chefs before. I keep mine in my trailer and use it when camping. Works good with a little practice (dropped meat). Can also use to shoo away male BBQ sampling attempts by waving at their crotch.

I had a party at my home and someone brought their own tools! We all watched as this meat hook was used and I immediately ordered one.....no slipping of the big fork out of the meat/chicken, etc. One little puncture into the side of the food and over it goes!

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Christmas gift for a guy who loves to BBQ and he loved it. Anyone who loves to BBQ would appreciate this item.

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Grill Topper BBQ Jersey Apron

This is a great gift, especially for those BBQ folks from the midwest! My husband loved this, and I have to say, the quality is much better than I thought. It's got a nice little pocket for utensils (or beverages, as my husband says). Also, the colors are perfect, and the logo is nice and large. Enjoy!

I ordered this as a gift for a true Alabama fan...only to receive it and realize that the photograph IS correct in showing the color I would be receiving. It's red; NOT crimson! Good quality, wrong color; I'm sending it back! So disappointing!

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RAYMOND'S World Famous Bar & Grill Stretched Canvas Print

item is smaller than an A3 paper, and overall price is more than USD 50, i think it is way too expensive, tracking number is not updated even i received the item, seller didn't know the tracking number will not update after leaving USA, international selling knowledge is not good enough.

George Foreman Family Size Plus Grills

I had wanted to get this grill for awhile, but was still a little leery of its merits. I finally bought it anyway, and so far, have been loving it! I anticipate that during the summer it will replace my oven.

I cook a lot of chicken, either in the skillet, or in the oven. With this grill, you don't have to worry about turning the chicken, watching it, etc. All I really do it watch the clock. The first night I had the grill, I made salmon fillets, and they turned out great.

While I love the grill so far, there are a few things to watch out for. The first time I cooked chicken, I overcooked it..you kind of need to play around with the times in the booklet enclosed with the grill. I also found that I needed to push the grease tray farther back (closer to the grill) than I initially thought. Also, it does get quite smoky, so it would probably be most ideal if your kitchen had some kind of window.

With cleaning, you really do have to do it while the grill is still warm, or it makes it a lot harder to clean off.

I've barely used my oven since getting this grill..in the summer it will be great not having to heat up the whole house.

I bought the George Foreman grill as a joke for my husband (it DOES say "Lean Mean Fat-Reducing Grilling Machine" on it), but we used it for three weeks solid after it arrived. The reason? It's EASY, and the food turns out really tasty!

This particular model is big enough to cook several portions of meat at a time -it cooks from the top and bottom all at once to cut your cooking time down to mere minutes! The grill is tilted and comes with a trough so that all excess fat is drained away from your food. Pretty nifty! It's also fairly easy to clean up -you just wipe down the grill and throw the trough in the dishwasher.

We've used the grill for chicken breasts, Boca Burgers, regular burgers, pork chops, steaks, and even bacon strips (it's GREAT for avoiding a bunch of messy bacon grease). It cooks even frozen meat in a relatively short period of time, and it cooks it thoroughly. It's easy to throw something on the grill, sprinkle some seasonings on it (BAM!), and let it cook for a few minutes while you fix the rest of the meal. It is hard to overcook things, and it's fun to have grill-lines on your food.

It took me awhile to believe the hype about the George Foreman Grills, but they are easy to use and deliver good results. In fact, this might be a good way to introduce your older children (12 and up) to rudimentary cooking. The George Foreman grill would be great for people who don't have a lot of time to cook & clean, who aren't yet confident cooks or don't have a lot of cooking experience, or for anyone who wants an easy way to make a tasty meal!

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First off, let me state that I never buy anything that I see on television or any mass-marketed, "must own" product. With my wife being 8 months pregnant, it suddenly became a priority for me to pitch in and take care of some meals. We purchased the George Foreman "Family Size" grill, thinking that I could grill some things up without trudging outside to fire up the gas grill, cooking it, and scraping the grill, etc.

Well, we have now had it one week and thus far I have already prepared: chicken breasts, salmon, cod, hotdogs, hamburgers, grilled cheese sandwiches, potatoes, and even ostrich (the most nutritional red meat there is)! Each of these things were among the best I've ever tasted. The quality of the grilling rivals that of any I've ever achieved on an outdoor grill. Each meal took under 10 minutes (including pre-heating) to cook, and 5 minutes to clean up. I cannot say enough about this product.

I recommend buying at least the family size grill. It's perfect for easily getting multiple items on at the same time. For example, I grilled three burgers and some sliced, red skinned potatoes at the same time. This size seems perfect for 2 or 3 people, despite claims that it can hold enough for 5 or 6 people.

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You know how you go through an infatuation period with a new kitchen appliance? Then it gets put in a storeroom and falls out of your life like an old boyfriend or girlfriend. It happened to our pastamaker, our ice-cream maker, but I don't think it's going to happen to our George Foreman grill. I really think it's going to occupy prime kitchen counterspace forever.

The main reason is that it is extremely versatile. It grills meats easily; everything comes out firm on the outside and juicy on the inside. But it is also a dandy sandwich-maker it makes the world's best grilled cheese; the cheese and bread undergo a kind of spiritual transformation and become as one.

Do yourself a favor buy a really good loaf of bread, spread it with a little olive oil, and make the world's best toast.

But although it does an excellent job with fish fillets, you use it for this purpose at your peril. Even though I scrubbed it daily it took five or more days before my toast did not taste like Charlie the Tuna. So no fish would be my advice (or, get the newer Foreman grill with the removable grill plates, which presumably could be de-salmonized in the dishwasher).

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I am a big fan of the Foreman grill machine. The problem is, I use it.

I am on my third machine now in less than two years, and the surface is hopeless again.

No matter how much they tell you to use the plasticware, etc, if you use salt or other seasonings in the cooker, you will lose the surface like so many other coated devices.

If there was an all-stainless cooker for triple the money even quadruple I'd buy it.

Weber Smokey Mountain Cooker Smoker 18.5 Inch

My BBQ team Slap Yo Daddy BBQ from Diamond Bar, California, has been competing using these smokers which I bought off Amazon with free Prime shipping. They work flawlessly and are easy to use and clean up. Our WSMs regularly allow us to win Grand Championships even when we go up against other smokers costing over $15,000.

The key step once your smoker arrives is to ensure you season it properly. New WSMs will tend to overheat until you are able to get grease and gunk on the inside and around the rim where the lid sits to ensure an air tight seal. The fastest way to season is to do the following: Phase One cover the water pan completely with aluminum foil and run a full load of lit Kingsford briquettes and let it run as hot as it can with no water in the pan (over 350 degrees) to burn off any manufacturing residue. Clean out the ash and proceed to phase two.

Phase Two fill the charcoal basket 1/2 full of unlit briquettes. Then put in a 1/2 chimney of lit Kingsford briquettes in the middle. This will allow a slow burn for 3-5 hours at 72 degrees outside temperature. Adjust the vents to get 275 degrees on the dome thermometer. Put bacon strips, chicken parts, pork fat, or any other scrap meat you don't plan to eat. The key is to get fatty meats to generate lots of grease. Toss in a couple of tennis-sized wood chunks to generate smoke. Repeat Phase Two at least twice before you cook meat that you want to eat.

Phase Three When you cook meat you plan to eat, take a tip from me and don't use any water in the pan. When I cook, I just cover the water pan with foil top and bottom. I foil it twice so I can remove the second layer after the cook and refoil it. That way, I don't have to clean my pan. It works just as well, AFTER YOU SEASON YOUR WSM, when you cook without water in the pan. Dry heat allows the crust to form faster on the meat (called the bark). Once the crust forms on the meat, you can introduce moisture. I just spray water with a regular spray bottle to encourage bark formation after the initial crusting (Maillard reaction) has begun. To test for properly formed bark, use your finger nail and scrape the meat surface. If the crust has formed, it will not come off when you gently scrape it with your fingernail. If the crust comes off, the bark has not set (still wet) so don't spray until it sets. Let it cook longer and check back in 15 mins. You'll get much better results this way. We've won many awards with this technique.

When it comes to cleaning your WSM, never wash the insides. Get a good grill brush and scrape down the insides and dome. You need the "aroma" which takes several years to build up. I NEVER mix my meat WSMs from my seafood and hotdog WSMs. Nothing destroys the aroma faster than cooking fish/seafood/hotdogs in a WSM used to cook chicken, ribs, pork, brisket, and tri tip. That's why you should buy a pair if you plan to cook seafood/fish/hotdogs. Better yet, get a Weber Kettle for those meats. Remember to always empty the ash from the bottom and grease on the foiled water pan to avoid fires and any rancid old oil smell before you cook. When you need to clean the grates, put the grates in a big plastic trash bag, put on gloves, and spray oven cleaner on the grates while in the bag and let sit for 1/2 hour. Hose off the grates. It's as easy as that. To clean the outsides, I use Simple Green spray.

Enjoy your WSMs. They are awesome and built to last.

As a fan of the earlier Smokey Mountain Cooker, I'm surprised and gratified with the changes they made to the smoker.

The previous smoker was an easy 5 stars in my book. I guess I'd have to give this one 6 stars, because it's better!

After using my old smoker for some time, I began finding ways to improve it. It seems that Weber thought so too, and their changes include all of mine plus a few more.

Here are some important improvements:

Wider door for adding charcoal & such. This is NOT a small detail but rather a much appreciated design change. The older model's smaller door made it more difficult to place wood chunks or new charcoal where I wanted them and once upon a time I knocked the water pan down into the coals trying to put a wood chunk toward the back of the smoker.

The door latch is spring loaded and features a lever type handle. The previous door latch is not spring loaded and had a featureless round knob. It was less secure and not always easy to tell if the latch was fully closed. Now it's obvious -for those of us who need things to be obvious. :)

Built-in thermometer! To think I paid more than Amazon's current price on the smoker and then another $50 on a thermometer. Mine is even in the same place on the lid. Great minds think alike, I guess... and Weber added this useful feature while keeping the price under control.

Bottom ash catch pan. I never thought of that one but then again I have a concrete pad set up and it was never a big deal to sweep up a few stray ashes.

Overall, the smoker performs as well as the older model but is much easier to use. With the thermometer, it will be much easier to maintain temperature and smoke up some great grub right out of the box.

I am by no means an expert, but here are a few quick tips for using this smoker.

0. If you are interested in instant gratification, get a gas grill or go out for dinner. It takes some work, time and patience to use and maintain this smoker.

1. Keep the temperature as stable as you can.

2. Don't lift the lid any more than you have to (for mopping, adding charcoal, etc.

3. Use briquets, at least at first. It's much easier to work with compared to lump charcoal. If you do choose to use lump charcoal, don't add any extra wood chips or would chunks! You'll oversmoke the food and that's bad!

4. Start early. Give the charcoal time to start up, and the liquid in the water pan to get up to temperature before you put on the food.

5. Line the water pan with aluminum foil. Trust me; it will be much easier to clean later if you do!

6. Make small changes to the vents when you need to adjust the temperature. Give it some time to work.

7. Get a good book on smoking. I think we all know a good place to look for one...

8. The internet is your friend. Check out Weber's site, some of the bbq forums and most definitely Virtual Weber Bullet.

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I bought this smoker after extensive research. I have always been the "grill master" in my family, but never invested in a smoker. After using the Weber website and a few other websites dedicated to smoker cooking, I was able to successfully smoke 2 whole chickens the first time! The chickens were moist and had the most delicious, delicate, smoky favor!

I was so confident in my skills that a few weeks later ( and after much research) I had a BBQ at my house and smoked 15 lbs of chicken, 4 slabs of ribs, and 2 pork shoulders! I had to stay awake most of the night before (off & on), but the thermometer and the ease of use in adding charcoal made it very easy... I received rave reviews for my meat at the BBQ the next day!

If you're in the market for a smokerthis is it! It's great for everyoneexperienced or newbieit's worth the money 2x over!!!

P.S.I didn't bother with a lot of the extras but the following items were invaluable. I used paraffin cubes that worked wonders!!! (non-toxic/no tastefound at Lowes) Also, If you're planning on ribsinvest $15 in a standing rib rackyou can stand 4 slabs up at a timeconserving space while not compromising on taste...

Happy Smoking!

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Having been a Weber user since 1975, I figured that this was going to be a great little smoker. I had never smoked a thing in my life (Not entirely true, I grew up in the 60's).

It took about 15 minutes to assemble. A snap. And since it was in 3 major pieces, it was easy to get from the assembly area, the living room, to the smoking area outside. I poured in enough briquets to fill the briquet containment ring. Heck, I didn't know what was too much or not enough. Turned out it was a good amount.

I lit it up just like the Weber kettle I have and got the coals all toasty. Put on the middle stage, got the hose and filled the water bowl, put on the top grate, threw on a 6 pound pork roast that I had put a dry rub on (about.com, dry rub recipes, Kansas city style). Put on the lid and began smoking, the meat that is.

I fiddled with it for about an hour just getting a feel for the air adjustments. It didn't take much to get a temp set perfect.

I added briquets, 10-15, every 90-120 min or so and rustled the others around to keep the ash off of them. A long pair of cheesy, dollar store tongs was helpful for doing this. I also added a stick of well-seasoned plum wood at the same time. Nummy nummy!

8 hours later I had a smoked pork roast that was GONE after being done as all of the neighbors wanted to try some. Needless to say it was a hit with me and a crowd.

Next day I fired it up, put a brined whole chicken on it with NO rub or sauce. 3.5 hours later I had chicken to die for.

My wife told me I could NOT smoke our Westy.

Buy this thing. Painless, fiddleless, fool proof. Nuff said. Straight up. (Did I mention how well made and heavy duty it is?)

Y'all gotta smoke with this think.

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Let me start by saying there are reviews on Weber having the wrong size grates in the box, I just ordered this about 2 weeks ago, recieved it and found everything to be exactly as it was supposed to be, no wrong size grates, missing parts, etc. Everything was perfect.

Now, I initially bought an electric smoker from Amazon about a year ago, I bought the Masterbuilt Electric smoker Masterbuilt 20070106 30-Inch Electric Smokehouse Smoker, Black after deciding to get into smoking meats. I choose electric because of the convience of being able to set the temp and let it run without having to touch it until the meat was done. Well, it worked fairly well....for a year... Then the smoker died and I found heating elements were not availalbe for the unit and the main control unit was not working. Technology and grills/smokers don't seem to mix very well...

So, I needed a new smoker and after contemplating on getting a $75 brinkmann smoker from the local hardware store I decided to pay the premium for the Weber Smokey Mountain Cooker and let me tell you this thing makes perfect smoked foood! My first attempt at smoking with this smoker was pork butt. My wife wanted to take the pulled pork to work with her the next day so my first smoke experience was an overnight. I was worried about temp fluctuations so I set my alarm to wake me up every 90 minutes to check on the temp and make adjustments as needed. I never had to make one adjustment! I started the charcoal using the minion method (fill charcoal ring with unlit coals, then take a chimney of about 10 coals and put them on top, mix in a few pieces of apple wood and set vents about 1/4 open on bottom and leave top vent on top open) The cooker got to about 225 degrees and stayed at that mark for 12+ hours without me having to add more coal, open or close the vents or any other maintenance. I was upset after waking up every 90 minutes I actually didn't do anything, but at the same time I was so impressed this thing worked so well out of the box without any tweaking like is needed on cheaper units. Fyi, I smoked the butt at 225 degrees for about 13 hours with 2 foil packs filled with apple wood chips, I was going to use apple wood chunks but couldn't find any and I found the foil packs of apple wood chips work perfectly!

My second smoke was a turkey as the plan is to use the smoker for our thanksgiving turkey this year and rather then try my first turkey on thanksgiving I figured we'd do a practice turkey. I got the smoker up to approx 225 degrees again using the minon method listed above and put the turkey on the smoker, it sat for about 10 hours (12lb bird) and when the internal temp reached 165 degrees I took it off and let it rest. The bird was juicy and so good. Once again used apple wood chip foil packets.

This smoker is fantastic. Is it more difficult then electric? No, both require cleanup but the scientific properties of smoke from charcoal are definitly different then smoke from electric smokers, somehow it infuses into the food much more efficiently and you can tell by the visible smoke rings on the meat. The weber smokey mountain cooker really is as easy as it gets and the reason is the design and construction. You could get cheaper units but the modifications you would need for proper air-flow, plus the thickness of the smoker is important and Weber uses high grade steel. You really get a premium product when you choose the smokey mountain. The only gripe I have is the door on the side to add more coals or wood chips or refill the water pan. The door is sort of flimsy however there are sites where you can find replacement after market doors for approx $20 that are very strong. Maybe one day I'll upgrade but for now the included door works well, just a little thin.

If you want a smoker I highly recommend this unit. It will easily cook a turkey and a ham or pork butt at the same time. I've seen pictures of people cooking a total of 50lbs of pork shoulder perfectly. This smoker rocks and will last a long time, after all it's metal and comes with a 10 year limited warranty. My old electric smoker that lasted approx a year before it died had a 90 day warranty and was poor quality at nearly the same cost! Stick with American made, high quality and get yourself the Weber Smokey Mountain Cooker, you won't regret it!! Well...maybe you'll regret not getting it sooner! :)

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George Foreman GR10B 36 Square Inch Nonstick Countertop Grill, Black

What did we do before George came along??

This was a replacement grill for Mom.... she burned up the cord on the old one (totally her fault) or that one would still be going! This one is VERY SMALL. Two boneless pork chops, two hamburgers if they are small, four slices of bacon, a few dogs, or maybe two pieces of fish. My hubby and I find this too small for us but perfect for one. It is good and hot unlike some of the in-between sizes that never quite heated up enough.

For one person or a dorm room (or if allowed) it's great!

Our favorite tip after taking your food off and UNPLUGGING soak a paper towel with water and place it inside the grill. When you finish eating, add a bit more water and clean up should be a breeze.

Inexpensive, small, portable for traveling to parties (along with my

mini frydaddy deep fryer), intended for one big hamburger or steak or

2-3 chicken breasts. Heats up fast, 1 minute. Easy clean up (use

plastic spatulas, metal will scratch teflon).

When I ordered, I assumed this was a standard size and did not know

it was mini version look at the dimensions but I'm an individual

so this is perfect for me. When I have guests over, I can grill 5+

hamburgers separately in < 30 minutes.

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I've had a several variations on the small George Foreman grills. I have literally worn most of them out, and they last well when taken care of! I use them a LOT. They are great when making a meal in the summer. It doesn't noticably heat the room like the broiler in the oven and I think it uses much less power all year round. They are just the right size for one or two people.

I cooked steak, lamb, pork, chicken, salmon, tuna, cod, haddock, bluefish, trout, and a bunch of stuff that just isn't coming immediately to mind. It was all great. The biggest danger is over-cooking because it's so fast and cooks from both sides at once.

When cooking for one and there is space behind a steak or pork chop where I put sliced veggies like bell pepper and onions to cook with the steak. Behind the steak is a steamy spot on the grill and these veggies cook to perfection.

The tilted design is great to get rid of grease and the hot plates nicely sear the surface to seal in juices and flavor.

With fish I like to use a very light coating of Mayo which seems to help make pink and white fish even more delectibly moist and tasty. Even cooking a whole trout is great, albeit I needed to slice it in two at the ribs so it all fit at once. About 6 minutes between the plates and done to yummy perfection.

With steak and meats the grill works great with rubs and spices. I really like the paul prudome "magic" line of spices. Yum!

If you freeze steaks, a 6 oz 3/4" thick steak frozen solid and dropped on the hot places will be done to medium in just about 10 minutes, in my experience A fridge cold steak of the same size/thickness is done to medium in about 5 mintues. Timing is just about second nature now.

The non-stick surface isn't perfect, though pretty good. Be careful with forks/knives and use a plastic spatula to remove fish as it has more tendency to stick than anythig else.

Cleanup is oh so easy. While one must not put their little GF in the dishwasher or immerse it (I wish the plates were removable!) it's still pretty easy to clean.

First, just after the food comes off I give it a quick hot wipe with a paper towel to get the bulk off. Just takes a second to do this. After the meal I finish the clean-up by hanging the front of the GF over the sink and using a soapy wet sponge. I throroughly wash the plates and clean the catch tray. I then use the clean catch tray to rinse the plates of soap, then drain it and both air dry. Water all flows into the sink and it's really clean. It all takes a minute or two.

This is a great tool. If it wasn't so great why would I keep buying them? :-) I even have a spare on the shelf in case my current 4 year old one fails. I love my GF and it's saved so much of my time while giving me great food to enjoy.

Update March 2013:

I've used this little GF a lot over the last 3 years. Maybe 5 days a week on average. It's held up great for such heavy use, but it's time to get another. The non-stick is starting to wear off. The one I have now doesn't owe me a thing! A lot of good eating came off those grilling plates. Still perfect for one or two people. Still cleans up pretty easy but it's time for another. I just hope they keep making them.

Update May 2013:

This model of the GF Champ was purchased for a friend. My own 5 year old model reached its end-of-life and I got a new GF champ. My current one has been really great.

The GF champ models are all pretty much identical aside from the different plastic shells. The new one reminds me that each does have some minor variations the new one takes about 30s longer to get a steak to my idea of perfection. I see the same sort of variations with Microwave ovens.

I've given GF champs as gifts to many friends and family members. I have probably purchased at least one of every model made and cooked on most of them. A wonderful, predictable and consistent experience. Convenience, quick cleanup and the tasty food keep me loving the GF champ.

Read Best Reviews of George Foreman GR10B 36 Square Inch Nonstick Countertop Grill, Black Here

I had the old version of this grill (the white one) that came out when they first released this product. It was great. I used it for around 10 years, and finally had to toss it as the Teflon started to chip, but I got 10 years of use out of it so I was pleased.

I was happy to see this model, which looked exactly the same as the one I had and loved for 10 years.

I should add that I use my Foreman grill every day, sometimes multiple times a day. I clean it after each use. I'm pretty meticulous about that stuff.

Alright, so I get this new one and it works well. Cooks my chicken and steak just the way I like, and the Teflon surface appears to clean easily. It literally takes one or two swipes with a wet paper towel and everything comes off. Perfect.

Exactly 15 days later (I still have the receipt), I'm cooking a chicken breast and it smells like something is burning. I go into the kitchen, lift up the top of the Foreman grill, and the entire top of my chicken breast is black. It looked like a shingle from the roof of a house. The rest of the chicken was still raw, however. So I take a knife and cut off the top 1/8" of the chicken (the burnt part) and throw it away and let the chicken breast cook some more.

Two minutes later, the same thing happens. The top is burnt to a crisp, but the bottom is just fine.

Repeat this a few more times until the chicken breast is done cooking.

When I go to clean the grill this time, I notice that while the bottom still cleans easily, the top part is leaving Teflon bits on the wet paper towel.

If this were to happen after 10 years, like it did with the first Foreman Grill, that would be acceptable.

But when it happens after 15 days, it is unacceptable. The product is unusable now. I'm not sure if this is planned obsolescence or quality fade; the Foreman grill used to be a fantastic product, but either way now I can no longer recommend it.

Read the other reviews here. My situation seems to be pretty common. Most of the reviews that say "omg I love it it works so well" are from people who just got it and it hasn't failed yet.

Zero stars. Avoid, or do not buy without a great return policy, because after you use and clean it it about 20 times, you will need to return it.

Want George Foreman GR10B 36 Square Inch Nonstick Countertop Grill, Black Discount?

This was my third Foreman Grill, the 2nd of this model. My first one worked beautifully and lasted along time. Then I guess they cut back on the coating to get more profit. After less than 10 cookings the non stick surface was non-effective and cleaning it became a major chore and as noted in other reviews the top cooked faster and there were hot-spots so that it cooked irregularly. The center would be burnt with the edges still being somewhat undercooked. I went looking for a replacement grill and compared the cooking surface to the others in the store. Others were smooth and glossy while the Foremans were gritty, rough and pitted. Like an emery board. Definetly going to look at a new brand.

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